Sarah Tiong’s hot and sour pork rib soup
Serves: 2 | Preparation Time: 10 mins | Cooking Time: 1 hr 30 minutes
Ingredients:
500g Tasman pork ribs (cut into pieces)
2 tbsp fish sauce
2 tbsp sugar
2 limes (for their juice)
1 tsp chilli powder (optional)
1 birdseye chilli (add more if you like it hot)
1 long red chilli (add more if you like it hot)
1 tbsp dried chilli flakes
5 pieces sliced galangal
4 pieces sliced ginger
2 stalks of lemongrass
5 Kaffir lime leaves (torn)
2 roots and stalks of coriander
3 eschallots
5 garlic cloves
Salt
To garnish:
Fresh chilli
Spring onions
Chopped mint
Coriander
2 tbsp fish sauce
2 tbsp sugar
2 limes (for their juice)
1 tsp chilli powder (optional)
1 birdseye chilli (add more if you like it hot)
1 long red chilli (add more if you like it hot)
1 tbsp dried chilli flakes
5 pieces sliced galangal
4 pieces sliced ginger
2 stalks of lemongrass
5 Kaffir lime leaves (torn)
2 roots and stalks of coriander
3 eschallots
5 garlic cloves
Salt
To garnish:
Fresh chilli
Spring onions
Chopped mint
Coriander
Method:
- Place pork ribs, garlic, lemongrass, galangal, ginger chillies, dried chilli, kaffir lime leaves and eschallots in a pot, and cover with water. Bring up to boil.
- Season with fish sauce, sugar, salt and allow to simmer for 1 hour.
- Add in coriander stalks and roots. Continue to simmer for another 20 minutes.
- Adjust seasoning as needed. Add chilli powder.
- Add lime juice, mix well and then remove from heat.
- Garnish with thinly sliced chopped spring onions, fresh chilli and chopped mint.
Recipe kindly provided by Australian Pork
